Summary

Ingredients

• 280 g chicken breast fillet (s)
• 1 lemon (s)
• salt and pepper
• 1 bay leaf
• 3 black peppercorns
• 50 g breakfast bacon
• 2 egg (s)
• 1 ½ large tomato (s)
• 1 ½ avocado (s), ripe
• 100 g feta cheese
• 3 tablespoon olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon honey
• 1 head iceberg lettuce
• 1 bunch rocket
• 0.5 ½ bunch basil

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Instructions

1. Hard boil the eggs.
2. Rinse the lemon with hot water, rub its peel and bring to the boil with ½ l of water, salt, the bay leaf and the peppercorns. Rinse the chicken breast fillet, drain, add to the stock and cook on a medium heat for 15 minutes with the saucepan closed. Remove the cooked chicken, let it cool and dice.
3. Fry the bacon in a pan over low heat and let cool on kitchen paper. Peel and quarter the boiled eggs. Wash the tomatoes, rub dry, remove their stems and dice. Halve the avocados, remove the stone and cut the pulp into cubes. Dice the feta. Mix oil, vinegar, salt, pepper and honey into a sauce. Mix the chicken, avocado and tomato cubes separately with 2 tablespoons each of the salad dressing.
4. Wash the iceberg lettuce and rocket, pat dry and pluck into pieces. Mix with 2 tablespoons of salad dressing and serve in a glass. Arrange the tomatoes, avocado, eggs, feta, bacon and chicken cubes on the salad. Scatter the basil leaves on top. Drizzle the salad with the rest of the salad dressing and enjoy.